Feijoa, blueberry & thyme tarte tatin

Feijoa, blueberry & thyme tarte tatin

Feijoa food styling

The original plan for my small bounty of feijoas was along the lines of a tarte tatin, but somehow I ended up making a pudding instead. Thanks to having two remaining feijoas I could still go with my initial plan. The radical tarte tatin police may look at this variation and collectively gasp at its inauthenticity and lack of blackened caramelisation.

“There’s too much syrup!” I hear them quip.

Let’s just say this is a variation of the French classic; one where I’ve intentionally ramped up the “juice” because I like things a little saucy now and then. You know?

The tartness of the slightly underripe feijoas and blueberries is mellowed by the sugar and butter, and the hint of thyme adds another layer of aroma that’s already present from the feijoa.

The quantities I’ve provided are for one small tarte. It’s big enough for two people, but to be honest, a garbage guts like myself could easily have eaten the whole thing in one sitting. Want a bigger tarte? Then double the recipe and use a bigger pan. Easy.

And don’t forget the double cream. Because a life without cream is a life I don’t want to hear about. Just kidding, use yoghurt or whatever you want.


Feijoa, blueberry & thyme tarte tatin recipe

Feijoa, blueberry & thyme tarte tatin recipe


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Feijoa, blueberry & thyme tarte tatin
A tarte tatin with a difference. And it's pretty damn good.
Feijoa ,blueberry & thyme tarte tatin recipe
Feijoa ,blueberry & thyme tarte tatin recipe
  1. Place the sugar into the bottom of a 12 cm skillet or pan. Spread out evenly and top with the sliced butter. Dot the vanilla paste over the butter, lay the thyme in the centre and then arrange the feijoa over the top in a single layer.
  2. Place the skillet over low-medium heat and allow to cook without stirring. Simmer gently for 5-10 minutes, then turn off the heat.
  3. Preheat oven to 190°C.
  4. Take the sheet of puff pastry and cut two rounds that are the same size as the skillet. Lay one round on top of the other and gently press them together. Lightly brush one side of the pastry round with a little of the syrup and then carefully lay the pastry round on top of the feijoa and syrup, brushed side up.
  5. Using your fingertips gently press the edges down within the rim of the skillet and into the syrup. If it's still too hot just use the tip of the brush. Pierce the pastry a few times to allow steam to escape. Bake the tarte for around 20 minutes, or until puffed and lightly coloured.
  6. Remove from the oven and allow to sit for a couple of minutes. Run a blunt knife around the edges and then carefully invert the skillet onto a serving plate. Serve hot with double cream and a dusting of icing sugar.
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  • Amanda

    Stunning. This is so perfect for the season right now!

  • It looks stunning! What a wonderful combination of flavours. I love tarte tatin and all of the ingredients in this recipe. 🙂

  • Allison Smith

    This looks delicious, now I will have to find someone who has a feijoa tree to make it. A word about the cream: when I have cream on desserts I use unpasteurised raw organic cream! It is delicious and full of nutrients that is that is destroyed through pasteurisation. I also love raw organic un-homogenised milk too, so good for you and I love the big dollop of cream that sits on top of the milk

  • Charlotte Done

    gorgeous on many levels!

  • Amazing, John. And the juicier the better! Love your mini skillet, too.

  • Helen (grabyourfork)

    Um, I’m pretty sure that’s pure sex on a plate. Where’s the R rating around here?!

  • Sara (Belly Rumbles)

    You so weren’t kidding, bring on the cream and stuff everything else. This tarte tatin deserves nothing less.

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